Not exact matches
Chocolate Layer Cakes
with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons
cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates
with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular
cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2
cup of coconut flour and 1/2 cornflour, I also added chopped walnuts.
Place the
cocoa powder along
with 1
cup of the half - and - half into a medium saucepan over medium heat and whisk to combine.
I added in 1 Tbsp of
cocoa powder
with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin
cups and pressed down as hard as I could
with a spoon.
I took your advice and used some
cocoa powder (just kinda dumped some in), along
with some almond flour (1/3
cup) and just kinda winged it for the coconut flour (few tablespoons)..
Grease a standard 12 -
cup bundt pan, dust it lightly
with cocoa powder and set it aside.
Line muffin pan
with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool comple
with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal,
cocoa powder, baking soda, baking powder, and salt -
With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool comple
With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Curious — how do you think it would hold up
with 1/2
cup of
cocoa powder added to it?
Typical Ingredients: 4
cups whole milk, 5 eggs, 3/4
cup sugar, 1/3
cup cocoa powder, 2 tbs cornstarch, 2 oz bittersweet chocolate and a pie crust made
with GMO graham crackers, up to an entire stick of butter and more white sugar.
Preheat oven to 326 degrees F. Spray a 15 -
cup bundt pan
with baking spray, then dust
with 3 Tablespoons
cocoa powder; set aside
As for the chocolate topping, I melted
with the coconut oil about 1/3
cup GF mini dark chocolate chips before adding the
cocoa powder.
Mix together 1 packet diet hot
cocoa mix
with 1 shot warm simple syrup and 1/4
cup hot water.
So, 1 can of chickpeas, 8 dates, 2 tbsp of
cocoa, and half a
cup of almond milk all blended until super fudgy and smooth, scoop that out, and repeat
with the remaining ingredients.
If you like richer cookies
with a deep chocolate taste, use 1
cup of flour and 2/3
cup cocoa powder as written in the recipe below.
In a large glass measuring
cup or heatproof bowl, mix the sugar, whole egg, egg yolks, cornstarch and
cocoa powder
with 2 tbsp of Bailey's (or milk), whipping cream and vanilla
with a whisk.
Combine 2
cups oats
with baking soda, baking powder, salt, cinnamon and
cocoa powder in a food processor and process until finely ground.
I like to start
with 2/3
cup of
cocoa and add from there, as
cocoa powders vary in their intensity.
The answer actually came to me the night we got our first snow, as I was curled up on the couch
with a
cup of hot
cocoa, complete
with marshmallow bits.
I added a half
cup more date paste than usual
with my cookies, because I wanted to make sure they were still soft, and to balance out the sight bitterness of the dark
cocoa powder.
2 1/4
cups Chex multi-bran cereal, or the multi-bran cereal of your choice 1
cup rolled or quick - cooking oats 3/4
cup non-fat powdered milk 2 tablespoons unsweetened
cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2
cup Splenda or the sucralose - based sweetener of your choice 2 eggs 1/2
cup applesauce mixed
with 1 teaspoon baking soda 1 1/2 teaspoons vanilla
Really simple brownies slightly adapted from here 150g dark chocolate, finely chopped or in chips — I used one
with 53 %
cocoa solids 3/4
cup (170g) unsalted butter, room temperature and chopped 1 3/4
cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1
cup (140g) all purpose flour 1 tablespoon (10g) unsweetened
cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
1/2
cup oatflour (or ground oats) 1/4
cup pumpkpin puree (could sub this
with cooked sweet potato) 2 tablespoons 100 %
cocoa powder 3/4
cup coconut milk (this one) 1/4
cup chocolate brown rice protein powder 1 teaspoon baking powder
also i replaced the 1/2
cup sugar
with xylitol, and cut the
cocoa (ran out)
with 1/3 mesquite powder and they were awesome!
With the mixer on medium speed, add in the
cocoa and icing sugar about 1/2
cup at a time.
Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4
cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup (113g / 1 stick) unsalted butter, room temperature 1/2
cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4
cups (24 oz / 672g) semisweet chocolate chips — I used chips
with 70 %
cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.
So I thought, I should probably share my gram measurements for your recipe
with others who don't get the hang of
cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 %
cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
Warm one
cup of the cream
with the
cocoa powder in a medium sauce pan.
To make chocolate pizzelle use 1
cup all purpose flour sifted
with 1/4
cup unsweetened
cocoa powder (I do not use the anise flavor - only vanilla).
I did four pumps of the sugar free vanilla, then mixed a package of sugar free
cocoa mix
with a
cup of coffee.
With these days being shorter and cooler, they're calling for a warm
cup of hot
cocoa.
Orange Scented Ricotta Cheesecake Blackout Brownies Ingredients: For the brownie bottoms: 1
cup unsalted butter, melted 2
cups sugar 4 eggs 2/3
cup dark
cocoa powder 1 tsp vanilla extract 1 tsp espresso powder or instant coffee 1/2 tsp salt 1
cup all purpose flour Directions: Preheat oven to 350 degrees and line a 9 × 9 pan
with aluminum foil.
Warm 1
cup of cream
with cocoa powder in medium saucepan, whisking to thoroughly blend the
cocoa.
Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2
cup unsalted butter, softened 3/4
cup sugar 1/3
cup cocoa powder 1/4
cup dark
cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4
cups buttermilk 1
cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1
cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin
with paper liners.
Chocolate Chip Mini Muffin Stuffed Brownie Cups Ingredients: 1/2
cup unsalted butter, melted 1
cup sugar 1/3
cup cocoa powder 2 eggs 1/2 tsp pure vanilla extract 1/4 tsp salt 1/2
cup all - purpose flour 2 packages of Little Debbie Chocolate Chip Mini Muffins, frozen Directions: Preheat oven to 350 degrees and fill cupcake pan
with paper liners.
65 grams / 1/4
cup / 2.3 ounces softened butter (not melted but soft) 60 grams / 1/2
cup / 2.1 ounces sifted confectioner's sugar 1 sachet vanilla sugar (7 grams or substitute
with a dash of vanilla extract) 2 large egg whites (slightly whisked
with a fork) 65 grams / 1/2
cup / 2.3 ounces sifted all purpose flour 1 table spoon
cocoa powder A couple of drops of red food coloring
I replaced the 1/4
cup of all - purpose flour
with cocoa powder, making these brownies completely grain - free!
For each
cup of hot chocolate, combine 1/4
cup of
cocoa mix
with 8 ounces of hot milk.
Finely chop 1/2
cup walnuts and combine
with the flour, baking powder, baking soda,
cocoa powder, coffee and salt in a medium bowl.
1/2
cup (1 1/2 oz) Dutch - processed
cocoa (honestly though I have made it
with the hershey's dark chocolate
cocoa powder and they turned out fine)
Pour into
cups, sprinkle
with cinnamon, nutmeg or
cocoa powder and enjoy.
2
cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised
with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2
cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or
cocoa powder for sprinkling on top — optional
Combine flour, 1
cup sugar, unsweetened
cocoa, baking powder, and salt in a large bowl; stir
with a whisk.
Would be absolutely divine
with my morning
cup of coffee (or those December mornings that I opt for hot
cocoa!)
-LSB-...] Rosemary Hot White Chocolate2
cups unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised
with the back of a chef's knife1 vanilla bean — seeds scraped out1 / 2
cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or
cocoa powder for sprinkling on top — optional -LSB-...]
I almost never make a smoothie without adding dark or regular
cocoa powder, and I drink a
cup of Crio Brü blended
with my coffee every single day.
I used just shy of 1/2
cup cocoa and loved the deep chocolate flavour, especially
with the sea salt.
Mix in 1
cup of powdered sugar,
cocoa, 1 Tablespoon of half and half and vanilla and beat
with an electric mixer on medium speed until smooth.
They're the perfect healthier gluten free winter treat to enjoy
with a hot
cup of apple cider, hot
cocoa or spiced tea.
I made this last night
with Lyle's, loosely packed light brown sugar, a heaping portion of the
cocoa powder, about 8 ounces of good Belgian semi-sweet chocolate, and 200 ml heavy cream (so closer to 3/4
cup I think?
1/2
cup Almond milk (I used home - made) 1/3
cup water
with 1 tsp chia seeds (mix and leave for 10 mins) 1 tsp vanilla extract 2/3
cup cocoa powder 1/4 tsp cinnamon 2 tsp baking powder 1/2 tsp salt 1/4 tsp apple cider vinegar 1 mashed banana 120gm sugar free apple sauce (1 tub)